Cooked Corned Beef


4-5 pound corned beef brisket
1 onion, cut in half
2 cloves garlic, sliced
2 bay leaves
2 Tablespoons pickling spice cold water


Rinse beef brisket well and place into a deep pot. Cover with cold water, add all remaining ingredients and simmer slowly at a rate of 1 hour per pound of beef. If necessary cook longer until brisket is fork tender.


1 medium head of cabbage, quartered tied
6-8 medium carrots
6-8 red skin potatoes


Using strained cooking liquid from corn beef brisket, bring to a boil and lower flame. Add cabbage, potatoes and carrots. Cook until potatoes are completely done. Add beef brisket to vegetables and warm up before serving. Serves 6-8